Photography: Janis Nicolay
Aside from their wintry spicy flavour, there's a reason gingersnap cookies are a holiday staple — they're a crowd-favourite and completely irresistible.
- 3⁄4 cup unsalted butter, melted and cooled to room temperature
- 1 1⁄4 cups packed demerara or dark brown sugar
- 1⁄4 cup fancy molasses
- 1 large egg
- 1 large egg yolk
- 2 1⁄4 cups all-purpose flour
- 2 tbsp ground ginger
- 2 tsp baking soda
- 1 tsp cinnamon
- 1⁄2 tsp fine sea salt
- 1⁄2 tsp freshly ground black pepper Granulated sugar, for rolling
1 Preheat the oven to 325°F and line two baking trays with parchment paper; set aside.
2 Whisk together the melted butter, demarara sugar, molasses, egg and egg yolk in a large mixing bowl. In a separate bowl, stir together the flour, ginger, baking soda, cinnamon, salt and pepper. Add to the butter mixture and stir until blended.
3 Use a small ice cream scoop or two teaspoons to shape the dough into balls. Roll each ball in granulated sugar to coat and place on the prepared baking trays, 11⁄2 inches apart.
4 Bake until the cookies brown around the edges, 20 to 25 minutes (they will puff up while baking but then collapse as they cool, developing a lovely crackled surface). Let cool on the trays on a wire rack.
Makes 5 dozen cookies
Make ahead: You can bake gingersnaps up to one week ahead and keep them in an airtight container at room temperature, or freeze the baked cookies, well wrapped, for up to three months. Thaw the cookies at room temperature before serving.
Excerpted from Set for the Holidays with Anna Olson by Anna Olson. Recipes Copyright © 2018. Excerpted by permission of Appetite by Random House, a division of Penguin Random House Canada Limited. All rights reserved.
"Set for the Holidays with Anna Olson" by Anna Olson, $24, amazon.ca.